Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
Generic
Andrea Ciuccio

Andrea Ciuccio

Barcelona

Summary

I’m looking for a challenging and exciting oportunity in the company where I can develop the experience acquired throughout my professional career. I’m an experienced chef with Italian background and strong knowledge in many different cuisines such as Thai, Spanish, Mexican.

I have sound knowledge of food safety and hygiene. with more than 9 years’ experience in fine-dining restaurant and caterings I can adapt to work under pressure always maintaining the highest standards.

Overview

11
11
years of professional experience

Work History

Sous Chef

W Hotel Marriott
Barcelona
08.2022 - Current
  • Experience as Breakfast and In-Room Dining Supervisor in luxury hotel environment, followed by a current position as Banquet Manager
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.

Consultant

Radici restaurant
Barcelona
08.2020 - 07.2022
  • Prepared budgets for purchasing supplies, labor costs and other expenses related to food production.
  • Provided guidance for kitchen staff in order to maintain high levels of hygiene and safety.
  • Trained new hires on proper kitchen procedures, equipment usage and safety protocols.
  • Planned menus and ensured the availability of ingredients.
  • Analyzed existing menu items for profitability and made recommendations for improvement.
  • Visited restaurants regularly in order to inspect operations and provide feedback on service levels.
  • Supervised kitchen staff during meal preparations and service periods.
  • Created detailed reports outlining food costs, sales performance and customer feedback data.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.

Executive Chef

Metrik Market & M2 gluten free
Barcelona
02.2019 - 03.2020
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Monitored quality, presentation and quantities of plated food across line.

Executive Sous Chef

Grand old house
George Town
06.2018 - 02.2019
  • Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
  • Trained new employees in food safety and sanitation regulations.
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
  • Evaluated employee performance through monthly reviews and established corrective action plans when necessary.

Chef De Partie

Alkimia restaurant 1* michelin
Barcelona
06.2017 - 06.2018
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Trained kitchen workers on culinary techniques.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.

Sous Chef

Monvinic Restaurant
Barcelona
04.2015 - 05.2017
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Supervised cooks and other kitchen personnel during meal services.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Maintained accurate records for cost analysis purposes.
  • Assisted in menu development and recipe testing.

Sous Chef

Manta Restaurant
Sydney
08.2013 - 03.2015
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Supervised cooks and other kitchen personnel during meal services.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Maintained accurate records for cost analysis purposes.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Assisted in menu development and recipe testing.
  • Developed daily specials utilizing seasonal ingredients.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

Education

Master of Architecture -

University L. Vanvitelli
Aversa
03-2013

Skills

  • Motivational team management
  • Food and beverage pairing
  • Forecasting and planning
  • Hiring, Training, and Development
  • Quality Assurance
  • Inventory Management
  • Kitchen Operations Oversight

Languages

Italian
First Language
Spanish
Proficient (C2)
C2
English
Advanced (C1)
C1

References

References available upon request.

Timeline

Sous Chef

W Hotel Marriott
08.2022 - Current

Consultant

Radici restaurant
08.2020 - 07.2022

Executive Chef

Metrik Market & M2 gluten free
02.2019 - 03.2020

Executive Sous Chef

Grand old house
06.2018 - 02.2019

Chef De Partie

Alkimia restaurant 1* michelin
06.2017 - 06.2018

Sous Chef

Monvinic Restaurant
04.2015 - 05.2017

Sous Chef

Manta Restaurant
08.2013 - 03.2015

Master of Architecture -

University L. Vanvitelli

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Andrea Ciuccio